Variation on Shoulder Tip with Savoy Cabbage
Ingredients
- Beef Shoulder
- Beef shoulder tip - 2 to 2-1/2 pounds
- Bouquet Garni - 3/4 cup (mixture of carrot, celery, yellow turnip, leek, and yellow onion)
- Dijon-style mustard - 1/2 cup
- Salt and freshly ground black pepper to taste
- All-Purpose Flour - 1/2 cup
- Bread Crumbs - 1 cup
- Egg - 1
- Canola oil - 1-1/2 quarts
- Bay Leaf - 1/2
- Cabbage
- Onion - 1 small, finely chopped
- Unsalted Butter - 2 tablespoons (1/4 stick)
- Potatoes - 2 small, peeled and diced
- Cream - 1 cup
- Savoy Cabbage - 1 pound
- Garlic Clove - 1/2
- Marjoram - 1 bunch, stemmed and chopped
- Apple - Beetroot Relish
- Apple - 1, peeled and grated
- Beetroot - 1, peeled and grated
- Horseradish - 1/2 inch, grated
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Chives - 1 bunch, chopped
Instructions
To make the shoulder: Bring the bouquet garni to a boil in 2 liters of water. Add the beef, reduce the heat to medium-low, and simmer 2-1/2 hours, until tender. Lift the beef from the broth, place in a shallow dish, and let cool. Slice the meat into 8 pieces.
Place four pieces of the meat in the broth to warm.
Spread the mustard thinly on the remaining four slices of meat. Season with salt and pepper. Place the flour in a shallow dish. Place the bread crumbs in another shallow dish. Lightly beat the egg. Dip the meat in the flour, spank off the excess, and dip the meat in the egg. Press the meat in the bread crumbs to completely cover the meat.
Heat the oil to 350 F in a deep skillet or fryer. Fry the meat until crisp. Remove and drain on paper towels. Keep warm.
To make the cabbage: In a large saucepan, melt the butter over medium-high heat and saute the onions until soft, about 1 minute. Reduce the heat to medium, add the cream and potatoes, and cover. Cook until the potatoes are soft, 8 - 10 minutes. Some of the beef broth may be added to the cooking liquid if desired. Stir, mashing the potatoes slightly, to make a sauce.
In a large saucepan, bring salted water to a boil and add the cabbage leaves. Bring the water back to a rolling boil, remove from heat, and drain. Add the cabbage to the potatoes and cream sauce, and stir in the garlic and marjoram.
To make the relish: Combine the grated apple, beet, and horseradish; season with lemon juice, salt, and pepper.
To serve: Place one piece of each type of beef shoulder on each of four serving plates. Divide the cabbage and sauce among the plates. Sprinkle with chives. Strew each plate with apple-beetroot relish.
